The entertaining Shafer guided us through top years of his Cabernets, and Glander and Bradley Ogden alternated days of cooking demonstrations and meals, accompanied by more Shafer wines.
Not surprisingly, Glander makes full use of what's right around him--our spring weekend was heavy on ramps, young peas, sheep's-milk ricotta and hemlock (from the tree, not the poisonous plant).
Chef Peter Glander, who arrived via Jean Georges and The Modern in New York, serves seven-course tasting menus at The Barn, the eye-popping fine-dining establishment that was once, in fact, a barn in Lancaster County, Pennsylvania, until Beall had it trucked to Tennessee and reconstructed beam by beam.